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Thursday, 24 October 2013

Zucchini Tomato Casserole

When I first came across this zucchini tomato casserole recipe a few days ago , I realised that zucchini has not reached my plates for sometime.

Maybe because it's a seasonal vegetable, not commonly sold in the local market, I simply forgot the existence of zucchini.Actually, zucchini pancake used to be one of my favorite side dish years ago. During its season, giant zucchini is sold everywhere in my hometown in China. The most common way of consuming these giant zucchini is to make zucchini pancake. Just peel and shred it, squeeze out the excess water, mix with flour. Season with salt and five-spice powder. Pan fry on a skillet, it's crispy on the outside, soft on the inside. Served with soy and onion dipping source, it's so delicious!

Like most western-style cuisine, zucchini tomato casserole contains cheese. You can never go wrong by adding cheese, right =)

The dish turned out to be another hit in my family. It's juicy and savoury, went great with rice! Even my daughters who don't like vegetables seemed can't get enough of it. I will definitely make it again. Maybe I would also make Chinese-style zucchini pancake next time, and see which one is more popular.

2 comments:

Thank you for linking this week. Sorry it has taken me so long to comment. This recipe is so perfect for summer when I'm picking tomatoes and zucchini like crazy. I hope you make zucchini pancakes and post about them--sounds good too!